Keto Peanut Butter Cup Fat Bombs
If you have a fondness for the irresistible combination of chocolate and peanut butter (and let's be honest, who doesn't?), then these fat bombs are tailor-made for you! We recommend keeping them refrigerated as they tend to soften a bit at room temperature. They make for an excellent on-the-go snack, perfect for satisfying those stubborn sweet cravings.
Ingredients
- 2 1/2 c. sugar-free chocolate chips
- 2 1/2 tbsp. coconut oil, divided
- 3/4 c. sugar-free smooth peanut butter
Instructions
- Line a muffin tray with cupcake liners. Combine chocolate chips and 1 tbsp. coconut oil in a large microwave-safe bowl. Microwave on high, stirring every 30 seconds, until chocolate is smooth and melted completely.
- Spoon 1 ½ tbsp. melted chocolate into each cupcake liner. Gently tilt cupcake tin in a circular motion to coat the bottom 2/3 of the cupcake liners. Place in refrigerator to harden, 10 minutes.
- Meanwhile, stir together peanut butter and remaining coconut oil (melted) until smooth. Transfer to piping bag or a medium resealable bag. When chocolate layer is set, pipe about 1 tablespoon of peanut butter into a round disc on top of the chocolate in the cupcake liner. Reheat remaining chocolate, if needed, then spoon 1 tablespoon over each peanut butter disk and smooth into an even layer. Repeat until all chocolate is used and return to refrigerator to harden, 15 more minutes.
Nutrition
Calories: 355kcalCarbohydrates: 33gProtein: 6gFat: 22gSaturated Fat: 11gCholesterol: 7mgSodium: 34mgPotassium: 90mgFiber: 2gSugar: 31gCalcium: 62mgIron: 1mg
Tried this recipe?Let us know how it was!